From Nola Cuisine Images - (reedited) Creole Sauce is extremely verstile in NOLA Cuisine and Louisiana cooking in general. It is the basis for so many dishes, when you come right down to it, with j.
This traditional New Orleans recipe was handed down by my mother. Made from scratch, the simplicity is what makes it delicious and a favorite in homes and restaurants. Just remember to always used Louisiana crawfish tails, NEVER Chinese crawfish! Many people think that New Orleans food is spicy hot, but that's not true. Many tourist area restaurants over-spice their foods, thus giving Cajun food a wrong image. #seafoodrecipes
Low Country Smothered Pork Chops (from Paula Deens site but is from Damon Fowler) I used more garlic, and added a bit of poultry seasoning to the pork chops. being gluten free I used bobs red mill baking mix flour. the chops fell off the bone.
New Orleans Remoulade Sauce - a Cajun/Creole Condiment - a Remoulade is one of the classic French sauces. It is more of a savory Aioli, a flavored mayonnaise. A Creole Remoulade Sauce is similar. Just add spices.